Shiitake mushroom teriyaki with spicy noodles

Overview: A sweet teriyaki sauce with some rich mushrooms on a bed of spicy noodles make this a great hot and sour combo to die for.

Ingredients:

For the teriyaki sauce: soy sauce 50ml, Japanese rice wine (mirin) 50ml, 1tsp garlic, 1tsp ginger, 1tsp honey, 1tbsp brown sugar, 1tsp cornflour

For the spicy noodles: 2 nests of wholewheat noodles, 200g mini park choi, 1 onion, 1 red chilli, 1 tsp garlic, 1 tsp ginger (ground of whole, chopped), sesame oil

Nutritional Information: High in copper, selenium, Vitamin A, K

Method: Put a pan of water on to boil. This will be for the noodles.

Dice the onions, finely chop the chillies, and mince or finely chop the garlic and ginger for the noodles. Chop the leaves of the park choi, and chop the white stalks up into 1/2cm pieces.

Toss all these ingredients except for the leaves of the pak choi into a frying pan with some sesame oil. Let this fry for a few minutes until the onions are golden brown.

Once your water has started to boil, add in your noodles and let this simmer for 3 minutes.

Now it's time to make the teriyaki. Pour the soy sauce and mirin into a sauce pan and put on a high heat to bring to a boil. Once it starts to simmer, add in the garlic and ginger and let it boil for a minute. Now add your sugar and let this dissolve into the sauce. Finally add a touch of honey and mix it together. To thicken the sauce up, sieve in the cornflour and stir quickly to avoid lumpiness. Add your mushrooms in and let them boil in the sauce for a few minutes until soft.

Once your noodles are down add them to the onion mix and add the leaves of the pak choi, allow these to wilt then sprinkle some soy sauce over it all.

Serve the noodles onto a plate, and then spoon over your teriyaki mushrooms neatly.